I can't say enough good things about this dish. It is delicious, hearty, rich, satisfying, and just good. I have only made it a handful of times, but was just reminded that I should make it more often.
Just in case you are not sure what a Tagine is, well is is basically a stewed type dish cooked (traditionally, I might add), in a two part earthen pot. It comes from North Africa and is steeped in flavour. I first had a tagine about 7 or 8 years ago at a friend's place for dinner. I was hooked. From there, I have tired it at the wonderful La Califa restaurant locally around these parts. Amazing! Okay, my dish doesn't stand a scratch compared to the delights of that wonderful gem, but it is pretty good. Tagine can be made with fish, meat or just vegetables of any kind.
Beef and Squash Tagine
500g/ 1 lb stewing beef, cut into one inch cubes
2 Cups/400g cooked chickpeas
2 Cups/400g can whole tomatoes
2 garlic cloves, crushed
2 tablespoons olive oil
1 onion, finely chopped
1 litre vegetable stock
1 small squash cut into 1 inch cubes
1/2 Cup/95 grams dried apricots, halved
Bunch of fresh coriander, roughly chopped
For the meat marinade
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon sweet paprika
For best results, marinade the meat for overnight to 24 hours. However, if you don't have the time, a few hours will suit. To make the marinade, mix all the spices together and sprinkle over the meat. Give a real good stir or use your hands to make sure each piece is coated well. Then cover and refrigerate.
At cooking time, heat the olive oil and garlic in a large stove top type casserole dish. Make sure you have brought the meat to room temperature before cooking. This makes for a more tender meat. Add the meat and cook over a high heat until browned, just a couple of minutes. Then add the chopped onion and cook for a further few minutes. Next add the can tomatoes, chickpeas and half of the stock. Cover and turn heat to low. This should cook slowly for the next 1-1/2 to 2 hours. Check occasionally and stir.
After this cooking time has passed, add the squash, apricots and remaining stock. Give a good stir and cover again. Keeping the heat on low let it cook for a further hour to 1 1-2 hours. Towards the end of cooking be very careful in the stirring as not to mush the squash. Now what I like to do at this point is not traditional. I gently remove all the beef from the pan and take it to a large working space and gently separate it all. The beef at this point should be so tender that it almost falls apart. Return beef to pan and add a little more liquid if you notice it is too dry. Remove from heat and toss in all the fresh cilantro. Serve over a bed of couscous. Rich and delicious!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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